Ingredients
- SAUCE
- 2 1/2 cups scallions, thinly sliced (greens and whites; from 1 to 2 large bunches)
- 1/2 cup fresh gingerroot, finely minced (peeled)
- 1/4 cup oil (grapeseed or other neutral oil)
- 1 1/2 teaspoon light soy sauce (usukuchi, light soy sauce)
- 3/4 teaspoon sherry vinegar
- 3/4 teaspoon kosher salt (or more to taste)
- NOODLES
- 6 ounces dry ramen noodles
- 1/4 cup bamboo shoots
- 1/4 cup pickled cucumbers
- 1/4 cup chopped cauliflower,pan-roasted
- 2 scallions, minced
- Hoisin sauce, dash
- Salt
How to Make
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FOR THE SAUCE
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Step 1: Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
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Step 2: Taste and check for salt, adding more if needed.
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Step 3: Though it's best after 15 or 20 minutes of sitting,
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Step 4: Ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge.
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Step 5: Use as directed, or apply as needed.
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FOR THE NOODLES
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Step 6: Boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce.
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Step 7: Top the bowl with 1⁄4 cup each of Bamboo Shoots; Quick-Pickled Cucumbers; pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt) a pile of sliced scallions; dash hoisin sauce
We hope you enjoy this recipe!
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